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Leek Croquettes

Bite-sized fried croquettes, commonly called keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These particular leek patties offer a tasty combination of hearty ground beef with the gentle, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the base and most of the dark green parts. Chop into halves longways then into half-inch pieces. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine thoroughly using your fingers then mold a few spoonfuls into a patty, flattening a slightly. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is hot, cook the fritters in small groups until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked croquettes to a plate topped with paper towel and permit to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real pleasure. The crispy outside reveals a soft filling. The spinach adds a bright, moderately natural flavor, while the dairy gives a savory, savory smoothness. You can substitute the cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until translucent, about 4 minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine well until blended. If the dough seems too loose, add some more crumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a plate covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and fill with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to keep the lentils immersed if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul completely and reserve in a container.

Heat 50% of the